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We are glad you hopped on this page! Fossil Farms White Rabbits are free roaming and are fed a vegetarian diet of sweet alfalfa, oats, wheat and barley. We work directly with Amish Farmers in America’s heartland, growing New Zealand rabbits. Despite the name, these Rabbits originated in California. Fossil Farms Rabbits are raised to the specifications of the “Never Ever Program”, where antibiotics, hormones and steroids are never used. Committed to sustainability, we adhere to strict standards, including third party audits on all welfare and processing practices. Recommended by the American Heart Association, Rabbit meat is a lean and healthy protein, that tastes similar to chicken, but with slightly sweeter flavor notes.
Rabbit Hind Leg / Thigh, Bone-In4 each (2 lb. package)$54.00Number:
This item is currently out of stock. Please call our office with any questions, 973-917-3155.
Our all-natural, domestic Rabbit Legs are tender with a mild flavor. Great for a slow braise with white wine and vegetables, you can also shred the meat and make a delicious ragu to serve over pasta or polenta.
Each package contains 4 legs and averages 2 pounds per package.
What proteins can I eat if I am adhering to a Paleo diet? Rabbit should be one of your go-to proteins! This lean, all-natural meat is an ideal option for those keeping with the Caveman diet.
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Fossil Farms Chicken Fried Rabbit Leg
Download printable .pdf file.
1 pkg. Fossil Farms Rabbit Legs
1 tbsp. kosher salt
1⁄2 bottle white wine
1 cup chicken stock
￼1 garlic clove, crushed
2 ea. lemons, juiced
1 cup all-purpose flour, seasoned with salt and pepper
3 eggs, beaten
2 cups panko breadcrumbs
Vegetable oil for frying
Chopped parsley or chives for garnish
Place the Rabbit Legs in a large pot. Add the kosher salt, white wine, chicken stock, garlic, and lemon until rabbit legs are completely submerged. Add water if needed. Bring liquid to a simmer and cook for 30 minutes or until the meat’s internal temperature reads 140 degrees and is fork tender. Let cool in cooking liquid. Remove Rabbit and discard the liquid.
Once the legs have cooled, set up and begin your breading procedure; dredge the legs in seasoned flour, coat with egg wash, then cover completely with panko. Repeat for all Rabbit legs and set aside. Heat frying oil to 325 degrees. Fry the legs one or two at a time until golden brown, being careful not to over crowd the pot. Garnish with chopped parsley or chives.